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The art of cooking : the first modern cookery book /
The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Italiano |
| Publicado: |
Berkeley :
University of California Press,
2005.
|
| Colección: | California studies in food and culture ;
14. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 0 | |a Maestro Martino. | |
| 240 | 1 | 0 | |a Libro de arte coquinaria. |l English |
| 245 | 1 | 4 | |a The art of cooking : |b the first modern cookery book / |c composed by Maestro Martino ; edited and with an introduction by Luigi Ballerini ; translated and annotated by Jeremy Parzen ; & with fifty modernized recipes by Stefania Barzini. |
| 260 | |a Berkeley : |b University of California Press, |c 2005. | ||
| 300 | |a 1 online resource (vi, 208 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
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| 490 | 1 | |a California studies in food and culture ; |v 14 | |
| 505 | 0 | |a Introduction: Maestro Martino: The Carneades of Cooks; 1 Meats for Boiling and Meats for Roasting; 2 how to Make Every Type of Victual; 3 How to Make Every Type of Sauce; 4. How to Make Every Type of Torte; 5 How to Make Every Type of Fritter; 6 How to Cook Eggs in Every Way; 7 How to Cook Every Type of Fish; The Riva del Garda Recipes; The Neapolitan Recipes; Maestro Martino Today: Fifty Modernized Recipes; Textual Note; Selected Bibliography; Index. | |
| 520 | |a The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era. | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references (page 197) and index. | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a JSTOR |b Books at JSTOR Evidence Based Acquisitions | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 650 | 0 | |a Cooking, Italian |v Early works to 1800. | |
| 650 | 0 | |a Cooking |z Italy |v Early works to 1800. | |
| 650 | 6 | |a Cuisine italienne |v Ouvrages avant 1800. | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Cooking, Italian |2 fast | |
| 650 | 7 | |a Cooking |2 fast | |
| 651 | 7 | |a Italy |2 fast | |
| 655 | 2 | |a Cookbook | |
| 655 | 7 | |a cookbooks. |2 aat | |
| 655 | 7 | |a Early works |2 fast | |
| 655 | 7 | |a Cookbooks |2 fast | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 655 | 7 | |a Livres de cuisine. |2 rvmgf | |
| 700 | 1 | |a Ballerini, Luigi. | |
| 700 | 1 | |a Parzen, Jeremy. | |
| 700 | 1 | |a Barzini, Stefania. | |
| 776 | 0 | 8 | |i Print version: |a Maestro Martino. |s Libro de arte coquinaria. English. |t Art of cooking. |d Berkeley : University of California Press, ©2005 |z 0520232712 |w (DLC) 2004005160 |w (OCoLC)54677667 |
| 830 | 0 | |a California studies in food and culture ; |v 14. | |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.1525/j.ctt14btfm8 |z Texto completo |
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